a mandarin fish about 1000g, 150g river crab meat, river shrimp mousse, river crab ovum, grained green pepper, rice wine, shredded water chestnut, an egg white, salt, pepper, shredded chives and ginger, starch, delicious soup

RECIPE

1. Remove the head and tail of the mandarin fish, slice it into pieces like butterflies, coat them with the paste made from salt, gourmet powder, rice wine, egg white and starch, pickle the fish head and tail in the mixture of salt, gourmet powder, rice wine, then pat the dry water chestnut powder onto them.
2. Mix up the crab meat, shredded water chestnut, salt, gourmet powder, pepper, shredded chives and ginger, roll the mixture in the fish slices, seal both ends of the roll with the shrimp mousse, crab ovum, green pepper grains, then steam the rolls until they are done. Braise the gravy and the delicious soup, put in the starch to make paste, finally, pour the paste on the fish rolls.
3. Saute the fish head and tail with oil until they look yellow, place them in both sides of the fish rolls.